Pizzaiola Sauce is delicious over rice or pasta and can be served with a meat like chicken or steak.
Ingredients
1 red bell pepper, cored, seeded, and cut into 1-inch strips
1 yellow bell pepper, cored, seeded and cut into 1-inch strips
3 tablespoons extra-virgin olive oil
3 garlic cloves, peeled and sliced
2 cups sliced white button mushrooms
1¼ teaspoons kosher salt
½ teaspoon dried oregano
One 14-ounce can Italian plum tomatoes, preferably San Marzano
Two 12 oz NY Strip steaks, about 1 inch
Instructions
Heat the olive oil in a large skillet over medium- high heat. When the oil is hot, add the sliced garlic. Let the garlic sizzle a minute, then toss in the bell peppers and mushrooms. Season with 1 teaspoon of the salt and the oregano.
Sauté until the mushrooms and peppers are caramelized on the edges, about 5 minutes.
Pour in the tomatoes, and slosh out the can with ½ cup hot water, adding that to the skillet as well.
Bring to a simmer, and cook, uncovered, until the sauce is thickened and the peppers break down, about 12 to 15 minutes.
Season the steaks with the remaining ¼ teaspoon salt. Grill the steaks over high heat until done to your liking. Let the steaks rest for a few minutes while the sauce finishes cooking.
To serve, put the steaks on plates and top with the pepper sauce. Serve immediately.
Recipe by A Day in the Bite at https://www.adayinthebite.com/pizzaiola-sauce/